食品专业英语训练

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1、Lesson1翻译：(英译中)aestheticappealagrochemicalasparagusbakingsodabeanbroccolibuttercarbohydratecerealcoolingcurdlingcuringdairyproductdietdryingeggplantfatfermentationflavorflavoringfoodindustryfoodmanufacturefoodprocessingtechniquefoodsafetyfungusheatingherbho

2、neyingredientleavenedbreadlettucemaizemillingmixingpackagedfoodpackagingpicklingpickledfoodpreservationpreserveproteinrawmaterialsaltingsesamespicetasteunitoperationwheatyogurt9Lesson2中译英：酸度碱度早餐谷物片氯火腿罐头巧克力乳污染物饼干奶油干酪脆性，脆度偶极的，两极的食用油蒸发v.蒸发n.过滤风味化合物自由水冻结温度冷冻甜食功

3、能的水解不透水蒸气的惰性无机的有机的脂质微生物微波场矿物质营养素异味寄生虫面糊，面食极性分子粉状配料布丁相对湿度调味酱淀粉水分活度9Lesson3：英译中alcoholsaldehydeaminoacidamorphousamylopectinamylasebacteriabakingbeetsbreadcrustcandyconfectionerycaramelizationcarbonylcarrangeenancelluloseconfectioneryproductconvertcornsyrupco

4、valentlycross-linkcrystallinityderivativedextroseequivalentdietaryfiberdisaccharideseenzymefructoseenzyme-resistant-starchfoodcomponentfunctionalitygalactosegelgelatinizationglucosegumheatexchangerheteropolysaccharideshydrolyzehygroscopicityisomeraseketonel

5、actoselinkagemaltosemonosaccharidepectinMallardbrowningnonreducingsugarpolymerpolysaccharidespumpingpregelatinizedstarchreducingsugarreassociationretrogradationretrograde9xylitoltoastingsweetnesssweetenersucrosestalingsoftdrinksacchariderheologicalLesson4中译

6、英酸浴碱溶性氨基淀粉酶精氨酸大麦芽生物化学羧基酪蛋白抗坏血酸，维生素C催化能力催化带电（性）瓜氨酸凝结，凝固黏着的污染玉米片半胱氨酸变性变性剂（因素，因子）二硫键面团乳化乳化物，乳化液酶促褐变必需氨基酸可发酵糖明胶醇溶蛋白谷氨酸面筋谷蛋白甘氨酸组氨酸粒状面粉亲水的疏水的交联作用9钝化初始状态抑制离子的等电点异亮氨酸亮氨酸赖氨酸蛋氨酸（甲硫氨酸）霉菌非极性的鸟氨酸氧化酶除氧肽键极性极性的多肽一级结构脯氨酸腐臭味活性部位活性还原剂凝乳酶奶酪成熟丝氨酸侧链脱脂乳大豆蛋白纤维含硫氨基酸肉的嫩化质构，质地增稠剂苏氨酸三

7、维结构色氨酸酪氨酸缬氨酸弱酸弱碱乳清，蛋清全乳酵母菌9Lesson5英译中：antioxidantbakedproductcarotenoidscatalystchelatecholesterolcisformcounterpartdecompositiondegradedeteriorationdietaryDHAEPAglycerolessentialfattyacidesterbondfat-solublefattyacidformulatedfoodhydrogenationhydroperoxide

8、lardinteresterificationlinoleicacidmargarinemicrobialspoilagemono-oxidantnitrogenflushingnonfatsubstitutesperoxideorganicsolventoxygenimpermeablepackagingphospholipidspigmentsaturatedfatsensoryshelf-li